Re: Chicken lasagna? - It's great - I made it...
04/09/03 09:17 AM
Hi Shelly - welcome to the IBS boards. My sister gave me the Chicken Polenta Lasagna recipe--it's Wt Watchers and I made it a few weeks ago, and I just loved it--hubby didn't care one way or the other, but he doesn't like polenta either.
For regular lasagne, I would substitute the cheeses normally used with soy parmesan and soy mozzarella and would omit the ricotta (unless there's a soy ricotta out there). I would also add mushrooms, thinly sliced peeled zucchini, onions to it too.
I have a WW cheesy veggie lasagne that really good, but I haven't tried it yet with soy cheeses. Here it is:
EASY CHEESE LASAGNE
1 jar (28 oz. ) FF spaghetti sauce
6 uncooked lasagna noodles
1-2 cups sliced or chopped IBS safe veggies
1 container silken tofu extra firm broken up
1 pkg (8 oz.) soy mozzarella cheese shredded
4 tbsp soy parmesan
S&P to taste
Preheat oven to 375. Spray 11x7 baking dish with nonstick spray. Spread 1/3 sauce on bottom of dish, arrange 3 lasagne noodles in single layer over sauce. Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer. Spread evenly w/remaining sauce, cover dish w/foil and bake until noodles are tender and mixture is piping hot, about 1 hr. Sprinkle w/remaining mozzarella and bake uncovered 5 minutes longer or til cheese melts. Let stand 5 min before serving.
Adapted from a Wt. Watchers recipe. I haven't figured the points, but the original recipe was great.
Let us know if you make it.
"Anything Chocolate"...that is all!